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Rainbow Noodle Salad

This rainbow noodle salad is absolutely full of great flavours, with rice noodles, zucchini noodles and carrot noodles, tons of crunchy veggies and a zingy sauce, every mouthful is exciting!!

I’ve been a bit obsessed with spiralizing ever since I made this thai style zucchini noodle salad with peanut dressing a few months ago (how has it been a few months already?!). And for good reason, spiralizing is awesome! It’s a great way to easily incorporate more vegetables into your diet, while still being able to eat a real noodle salad!

Vegetables have to be one of the most versatile substances on the planet. You can boil them, steam them, roast them, grill them… the list is endless, but raw is honestly one of my favourite ways to enjoy them.

This rainbow noodle salad is full of crunchy, raw vegetables, keeping every bite super fresh and interesting. Also due to the lack of cooking involved, this whole meal is ready in 15 minutes or less! Win!

Absolutely perfect if you’re looking for a quick way to meet your five a day, or just want something more interesting to pack up and take to work or school for lunch!

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This rainbow noodle salad is absolutely full of great flavours, with rice noodles, zucchini noodles and carrot noodles, tons of crunchy veggies and a zingy sauce, every mouthful is exciting!!

Course

Main Dish

Prep Time

15minutes

Servings

people

Ingredients

Sauce

3tbspSoy Sauce

1 tbspRice Wine Vinegar

1tbspBrown Sugar

1tspLime Juice

Salad

100gRice Noodles

1 Carrot

1Zucchini

1/4Purple Cabbagefinely sliced

1 Red Pepperfinely sliced

1Yellow Pepperfinely sliced

1bunchFresh Corianderroughly chopped

1small handfulCashew Nutsroughly chopped

1tspSesame Seeds

1/2Red or Green Chilli(optional)

Course

Main Dish

Prep Time

15minutes

Servings

people

Ingredients

Sauce

3tbspSoy Sauce

1 tbspRice Wine Vinegar

1tbspBrown Sugar

1tspLime Juice

Salad

100gRice Noodles

1 Carrot

1Zucchini

1/4Purple Cabbagefinely sliced

1 Red Pepperfinely sliced

1Yellow Pepperfinely sliced

1bunchFresh Corianderroughly chopped

1small handfulCashew Nutsroughly chopped

1tspSesame Seeds

1/2Red or Green Chilli(optional)

Instructions

Mix all ingredients for the sauce together in a bowl and whisk so everything is combined.

Soak the rice noodles according to the instructions on the packet and mix with the spiralized carrot and zucchini. If you don't have a spiralizer, you can just chop the carrot and zucchini into very thin long strips.

Mix all the other finely chopped veggies in, toss with the sauce, and top with the coriander, cashews, sesame seeds and some sliced chilli if you like.

Recipe Notes

The salad will keep in the fridge in an airtight container for up to 2 days. Best enjoyed on the day it is made.

About Lauren Caris

Lauren is the author and chef of the vegan food blog, Lauren Caris Cooks. She is passionate about showing people just how awesome vegan food can be with simple, delicious recipes and vegan lifestyle tips.